Ingredients
- 500 g passata
- 1 onion
- 4 cloves garlic
- nutmeg
- 1 container ricotta
- 1 bag spinach
- salt and pepper
- basil
- zucchini
- 300 g chanterelle mushrooms
- 1 jar roasted red peppers
- lasagne sheets
- 50 g yellow cheese
- 50 g parmesan
- fresh thyme
- butter
- olive oil
Instructions
Sauté 2 pressed garlic cloves and a handful of basil leaves in a pot. Pour in the passata and simmer on low heat for at least 20 minutes, but preferably about an hour. Season with salt and pepper.
Preheat the oven to 225°C.
Sauté the chanterelles in butter and a little olive oil. Chop the onion, cut the zucchini and roasted peppers into pieces and fry together with the mushrooms. Chop the thyme and mix with the rest.
Bring some water to a boil in a large pot. Add the spinach and cook for about a minute. When the spinach is done, pour into a colander and squeeze out the water. Chop the spinach and transfer to a bowl, mixing with the ricotta and two pressed garlic cloves. Season with salt, pepper, and grated nutmeg.
Build the lasagne with half of the passata, sautéed vegetables and ricotta mixture, then a layer of pasta sheets. Repeat with a layer of passata, sautéed vegetables, and ricotta mixture. Sprinkle grated yellow cheese and parmesan on top.
Bake the lasagne for approximately 15 minutes, until the cheese is golden and brown.
Serve with a green salad.
Notes
Tip: Proper reduction of the tomato sauce is the key to a successful vegetarian lasagne without too much liquid.
